These Blueberry Muffins with Crumb Topping are the perfect balance of sweet and tart, with plump blueberries baked into every bite! The streusel topping adds an irresistible sweetness and crunch.
Whether you're looking for a breakfast treat or a mid-day snack, my blueberry muffins with crumb topping check all of those boxes!
Breakfast treats are one of my absolute favorite things to make. On the weekends especially you can always find me whipping up some waffles, pancakes or even cinnamon rolls. Muffins are high up on my families favorites list and I have so many to choose from on my site! My fudgy double chocolate chip muffins and cinnamon streusel muffins are popular choices. There's nothing more comforting than a big warm muffin fresh out of the oven for me! Especially if it is bursting with juicy blueberries, like these!
Why you'll love this recipe
- These muffins are perfect for breakfast, brunch, or as a mid-day snack.
- They're great for freezing! Make a big batch and enjoy them throughout the week or month.
- This basic muffin recipe is versatile and easy to customize to your liking, if needed.
Ingredients needed for the best blueberry crumble muffins
- All-purpose flour: For in the muffin recipe and coating the blueberries before adding them to muffin batter. This prevents the blueberries from sinking while baking.
- Granulated sugar
- Baking powder
- Buttermilk: How to make buttermilk at home: Add 1 teaspoon white distilled vinegar to ½ cup of milk. Stir and allow to sit for 5-10 minutes util thickened.
- Unsalted butter
- Sour cream
- Vanilla extract
- Blueberries: I like to use fresh in my muffins but you can also use frozen.
Streusel topping for muffins
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Unsalted butter
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Feel free to substitute the blueberries for another delicious addition! You can use this base recipe for so many other muffin creations. Here are some of our favorites to change them up:
- Chocolate chips
- Raspberries - you can substitute any kind of berry you like.
How to make blueberry muffins
Here's a brief look into how to make homemade blueberry muffins:
- Prep: Preheat oven to 400 degrees. Add muffin liners to muffin tin.
- Toss blueberries with 1 tbs of flour. Reserve remaining berries for later.
- Whisk all dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl and fold into wet ingredients. Fold blueberries in gently.
- Distribute batter to each muffin liner and top with a few leftover blueberries from before.
- Make the crumb topping: In a large bowl, stir all dry ingredients. Cut in butter with your hands until it resembles a coarse crumb.
- Sprinkle crumb topping on top of each muffin.
- Bake for 20-22 minutes or until a toothpick in the center comes out clean.
This base muffin recipe is perfect to come up with your own muffin creations! Change up the berries or even add chocolate chips or nuts. The options are endless!
You will need a large airtight container with a secure lid - alternatively, you ca use a plastic bag! Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.
These muffins freeze so well! Wrap each muffin individually I plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.
I have tested the recipe using gluten-free flour and I recommend using King Arthur’s Gluten Free Measure for Measure Flour. You will use it as a one for one substitute for all-purpose flour.
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Blueberry Muffins with Crumb Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbs baking powder
- pinch salt
- ¼ teaspoon cinnamon
- ½ cup buttermilk*
- ½ cup unsalted butter melted
- 2 eggs
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 2 cups blueberries fresh or frozen
- 1 tbs flour - for blueberries
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon cinnamon
- 1 ½ cup all-purpose flour
- pinch salt
- ½ cup + 2 tbs unsalted butter cold and cubed
- Preheat oven to 400 degrees. Add muffin liners to muffin tin, set aside.
For the Muffin Batter
- In a medium-sized bowl, toss 1 ½ cups of blueberries with 1 tbs of flour. Reserve the remaining blueberries for later.
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon together.
- In a separate bowl, whisk buttermilk, melted butter, eggs, sour cream and vanilla until smooth. Stir wet ingredients into dry until fully combined, do not over-mix. Fold blueberries in gently by hand.
For the Crumb Topping
- In a large bowl, stir granulated sugar, brown sugar, cinnamon, flour and salt together. Add butter cubes and cut it in until the mixture resembles a coarse crumb.
- Distribute batter to each muffin liner, filling ¾ full. Top batter with a few of the remaining blueberries then add crumble on top.
- Bake for 20-22 minutes or until a toothpick in the center comes out clean. Allow muffins to cool in pan until completely cooled. Best served fresh the same day. See storing and freezing instructions in notes section.
- To make homemade buttermilk: Stir ½ tablespoon of distilled white vinegar into the milk needed for this recipe and allow to sit for 5-10 minutes to thicken slightly.
- For gluten-free muffins: I have tested this recipe using a gluten-free measure for measure flour. You will use it as a one for one substitute for all-purpose flour.
- To freeze: Wrap each muffin individually in plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.
- How to store muffins: You will need a large airtight container with a secure lid - alternatively, you can use a plastic bag. Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.
Sammi Arden says
It states: 1/2 + 2 Tbsp Butter. Can someone PLEASE SPECIFY 1/2 CUP OR 1/2 TABLESPOON!!! Thank you!